Spinach Pasta Recipe

July 30, 2013

Spinach Pasta Recipe

This is a summer pasta recipe packed with antioxidants and vitamins. Despite it being painstakingly hot this summer in New York, I have had some serious cravings for pasta. You may have noticed from my previous recipes that I like to cook healthy food and hardly ever create recipes with straight up white bread. In this recipe, I used gluten free spinach pasta to get some nutrients out of the noodles and packed the sauce with spinach.

Prep time:
Cook time:
Total time:
Yield: 2 servings

Spinach Fettuccine 1 packet (I used RP’s Gluten Free Spinach Pasta from Whole Foods)
Finely Chopped Spinach :1 cup
Chopped Basil 1/8 cup
Shredded Parmesan Cheese 1/4 cup
Dry White Wine (I used Chablis) 1/8 cup
Squeezed Lemon:1/2 lemon
E.V.V Olive Oil :1 tbsp
Minced Garlic 2 cloves 
Salt & Pepper: To Taste

1. In a medium sized saucepan, bring 12 cups of water to a boil.
2. In the meantime, get your other ingredients for the sauce ready as it won’t take much time at all to cook. Finely chop spinach and basil and set aside.
3. Grate Parmesan cheese.
4. Once water has boiled, drop in spinach pasta and cook for about 2-3 minutes.
5. While the pasta is cooking, in a medium sauce pan heat 1 tbsp of oil and add minced garlic.
6. Add spinach, basil, Parmesan cheese, white wine, lemon juice. Stir and let cook for about a 1-2 minutes.
7. Remove from heat and set aside until pasta has cooked.
8. Once pasta is done, strain and serve with sauce.
9. I added feta cheese and extra basil to mine and served with corn and broccolini.

Do you have a go-to summer pasta recipe?

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